Huevos Rancheros with Homemade Tortillas

Happy Cinco de Mayo! I don’t really celebrate this holiday, but why not use it as an excuse to cook something delicious?!? And I do love Mexican food. So I decided it was time to put together an American variation on huevos rancheros and enjoy this traditional Mexican breakfast dish for dinner with Justin. Instead of buying tortillas, I thought it would be more interesting to make my own and, boy, was it worth it! I don’t think I can go back to store-bought flour tortillas (unless I am really lazy). They were just so simple to make and didn’t take much time at all.

I’ll begin with the homemade flour tortillas since these can be made in advance. I think I will double the recipe next time so I can use them all week.

Homemade Flour Tortilla Ingredients

makes 8 tortillas

each tortilla is 4 points on Weight Watchers

2 cups all-purpose flour

1/2 tsp salt

3/4 cup water

2 Tbsp olive oil

4 ingredients! That’s it. Could it be any easier?!? I just mixed the flour and salt together then stirred in the water and oil. On a floured surface, I kneaded the dough 10-12 times, until smooth. If your dough is not as smooth as you want, you can add flour or water while kneading.

I divided the dough in to eight portions and, on a lightly floured surface, rolled each ball in to a 7-inch circle with a rolling-pin.

In a nonstick pan coated with cooking spray, I cooked each tortilla individually over medium heat for one minute on each side. The dough puffed up and browned lightly. I piled the tortillas on top of each other until they were all done, then covered the plate to keep them warm while I made the huevos rancheros.

Huevos Rancheros Ingredients

4 eggs (2 per person)

1 can black beans (drained and rinsed)

1 small onion, diced

2 tsp cumin

1 medium tomato, diced

shredded cheese (I used mozzarella and cheddar)

1 almost-ripe avocado, diced

fresh cilantro, chopped

lime juice

salt and pepper to taste

In a small saucepan, I heated up the black beans, onion, and cumin.

I then fried up 2 eggs at a time, added freshly cracked sea salt and pepper, and added the shredded cheese at the end so it would melt and get yummy. I love when the cheese burns around the edges of the egg! Yum!

I placed the egg on top of two of the homemade warm flour tortillas (you can use one tortilla if you are trying to be healthy), then I topped that with the bean mixture. I proceeded to pile on the tomatoes, avocado, cilantro and lime juice. For a little extra touch, I added a chipotle hot sauce. Now THAT is dinner!

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I'm Melinda, founder of Kitchen-Tested.com. I'm a food blogger, food photographer and recipe developer. My blog, Kitchen Tested, with it’s easy to follow step by step photos and directions, has made a name for itself in the kosher food industry and I'm proud to share my original recipes with you!